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Barley, Cauliflower, Herbs with Burrata Cheese

Barley, Cauliflower, Herbs with Burrata Cheese

A virtuous, herby grain salad with burrata nutrition and a heart of indulgent butterfat. We love the white-on-white effect of using barley, but its delicious with basically any whole grain; try wheat berries or spelt.

INGREDIENTS

  • ½ cup pearl, hulled, or hull-less barley

  • Kosher salt

  • ¼ cup fine fresh breadcrumbs

  • 1 tablespoon extra-virgin olive oil, plus more for drizzling

  • 2 cups whole milk

  • 1 cup finely chopped cauliflower

  • 1 small shallot, finely chopped

  • ½ cup finely chopped celery hearts

  • ¼ finely chopped celery leaves

  • ¼ cup finely chopped fresh flat-leaf parsley, plus

  • ¼ finely chopped fresh flat-leaf parsley stems

  • ½ teaspoon finely grated lemon zest

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon Champagne vinegar or white wine vinegar

  • 8 oz. burrata or fresh mozzarella, torn

  • 1 tablespoon  frache

  • Coarsely ground black pepper

RECIPE PREPARATION

Preheat the oven to 350 °. Cook barley in a large pot of boiling salted water until tender, 15 20 minutes for pearl, 35 40 for hulled or hull-less. Drain and spread out on a rimmed baking sheet; let cool.

Meanwhile, toss breadcrumbs with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Bake, tossing once, until golden brown, 10 12 minutes; let cool.

Bring milk to a simmer in a medium saucepan over medium-high heat; season with salt. Add cauliflower and cook until just softened about 3 minutes; drain well. Discard milk.

Toss cauliflower, barley, breadcrumbs, shallot, celery hearts, celery leaves, parsley, parsley stems, lemon zest, lemon juice, and vinegar in a bowl; season salad with salt.

Mix burrata and me frache in a medium bowl; season with salt. Divide burrata mixture among plates, drizzle with oil, and top with barley salad; season with pepper.

You can try mozzarella instead of burrata cheese as there is a competition between burrata vs mozzarella

DO AHEAD: Barley can be cooked 1 day ahead; cover and chill. Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature.

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